Charred Corn Succotash
By Recipe developed for Sur La Table’s Cooking Classes
Ingredients
- 3 ears of corn, husked
- 1 small sweet onion, peeled and cut into ½-inch rings
- 1 medium garlic clove, minced
- 2 tablespoons red wine vinegar
- 2 tablespoon extra-virgin olive oil
- 1 pint grape tomatoes halved
- 1 cup shelled edamame beans, thawed if frozen
- ¼ cup basil leaves, torn
- 1 cup baby arugula leaves
- Kosher salt and freshly ground black pepper
Procedure
This classic corn salad is the perfect accompaniment to grilled meats.
Preheat a grill or grill pan to medium-high heat. Place corn on grill and cook, turning as needed until evenly grill marked and tender. Repeat this step with onion. Transfer corn to a cutting board and remove kernels from the cob with a sharp knife. Finely chop grilled onion. Place grilled corn and onion into a medium mixing bowl. Add remaining ingredients and fold to incorporate. Taste and adjust seasoning with salt and pepper. Serve immediately.
Note: The sweet corn and fresh vegetables can be made ahead, just add the basil and arugula right before serving.
Preheat a grill or grill pan to medium-high heat. Place corn on grill and cook, turning as needed until evenly grill marked and tender. Repeat this step with onion. Transfer corn to a cutting board and remove kernels from the cob with a sharp knife. Finely chop grilled onion. Place grilled corn and onion into a medium mixing bowl. Add remaining ingredients and fold to incorporate. Taste and adjust seasoning with salt and pepper. Serve immediately.
Note: The sweet corn and fresh vegetables can be made ahead, just add the basil and arugula right before serving.